Spicy Douge XO Scallop Sauce Seafood Sauce Hand-fried Original Spicy Export Designated Edition

#Hot sale exceeds 10,000 bottles of scallop sauce #Super hot sale repurchase number one #The best XO sauce for rice 🏆The spicy scallop sauce that netizens have been clamoring for is finally here! ! ! 🏆 ➡️Customer comments: #You get what you pay for, it's really fresh and sweet #Full of real ingredients #Not greasy #Super delicious with noodles and rice #Spicy with a hint of sweet #A perfect match for white rice and white noodles with boiled vegetables #Worth repurchasing #The spicy taste is really good What we emphasize most is the freshness of the seafood. We only select scallops, dried fish, dried shrimps, and Peruvian deep-sea squid that have full meat and high integrity so as not to have a fishy smell. Food ingredients are very realistic. The longer they are stored, the less fresh they are. The lower the rotation rate, the easier it is for them to rot and break, even if they are kept in the refrigerator. Only fresh seafood ingredients can create delicious and sweet seafood sauces. Q: Is the spicy XO scallop sauce spicy? A: Of course the spicy ones are spicy! It will be spicy! It will be spicy! Because Chef Tao, who loves spicy food, insists on the right level of spiciness, we control the spiciness so that those who like spicy food can feel it, but not so spicy that it takes away the sweetness of the seafood. Therefore, the spiciness is between mild and medium, and will vary according to each friend's appropriate perception of spiciness. Q: Why is seafood always whole? A: Each ingredient is hand-picked and processed individually before being put into the pot for hand-cooking. For example, scallops need to be cleaned of impurities, soaked to remove saltiness, and deep-fried with sesame oil at low temperature to bring out the aroma and flavor. For squid, only the white and tenderest part in the middle of the Peruvian giant squid is used. It must be quickly blanched and then immediately chilled to make it chewy. The broken pieces of small dried fish and shrimp must be picked out. The seafood with heads and tails, wet, sticky, and odd colors are quickly stir-fried over high heat to bring out the aroma. Finally, based on the master chef's 30 years of experience, they are put into the wok in order and stir-fried 100% by hand (frying with a machine will make the seafood melt together, and you won't be able to eat a complete piece or piece of seafood). Only after this complicated process can each ingredient be made to have the right hardness and softness, and the sweet freshness of the sea is still maintained without being lost. ☑️ Hand-fried 👉 Must be stir-fried by hand to get granular and blocky scallops, squid, and dried shrimps ☑️ The ingredients are fresh 👉 A lot of fresh seafood can make the taste salty, fragrant and sweet. ☑️ Spiciness 👉 Yes, it is spicy, the spiciness is between mild and medium ___use_________________ Uses: seasoning, freshness Cooking: Add to dishes (vegetables, scrambled eggs, appetizers), add flavor (fried noodles, fried rice, toast), etc. ＿＿＿Place of Origin＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿ ◼︎ Taiwan